A quick and easy side dish for fall, these baked sweet potatoes are coated in olive oil, seasoned with salt and pepper, and served with a dollop of butter.

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Side view of two baked sweet potatoes on a plate lined with parchment paper, topped with butter and fresh chopped herbs.

About Baked Sweet Potatoes

Perfect for any fall or holiday dinner, baked sweet potatoes are a quick, easy, and healtier side dish for all your favorite meals.

What’s in baked sweet potatoes?

  • Sweet potatoes – The star of the show! When buying sweet potatoes, check the skin. Avoid any that have soft spots, wrinkles, or cracks. Also try to get sweet potatoes that are similar in size so that they’ll bake at the same pace.
  • Extra virgin olive oil – Used for coating the outside of the potatoes to help crisp the skin.
  • Salt, pepper, and butter – Easy, classic seasonings and flavor.

Can you adjust the cooking temperature?

Sweet potatoes are an amazing side dish for fall, but this time of year is also notorious for occasions with big meals that can put a strain on your limited oven space. Thankfully, sweet potatoes are pretty forgiving regarding cook times and temperatures, so you can adjust this to potentially bake multiple items together.

Use the following as a guide for adjusting preparation times as needed:

  • Bake @ 425 degrees F for 60 minutes (as written in the recipe).
  • Bake @ 400 degrees F for 60-75 minutes.
  • Bake @ 375 degrees F for 75-90 minutes.

Can you bake sweet potatoes in the microwave?

Certainly!

Prepare the sweet potatoes as instructed in the recipe (scrub, dry, poke with a fork four to five times, etc) but skip adding the olive oil. The skin will not crisp in the microwave, so feel free to save the extra calories for garnishing the inside of the potato. But you can still season the outside with salt and pepper.

Place potatoes on a microwave-safe plate and heat for five minutes, turning halfway through. Pierce the potatoes with a fork; if they’re not tender enough that the fork slides through easily, continue to microwave at 30-second intervals until the desired doneness is reached.

Top down view of two sweet potatoes topped with butter, showing off the soft flesh of the potaotes.

Can you make this in advance?

You can prep the sweet potatoes ahead of time (scrubbing, drying, piercing, oiling, etc) but for the best taste and presentation, I would not recommend baking them in advance. Hold off on baking until you’re ready to serve.

How long are baked sweet potatoes good for?

Once baked and cooled, prepare the sweet potatoes for storage. I recommend either mashing them or scooping out the sweet potato flesh and discarding the skin.

Store sweet potatoes in a sealed container in the refrigerator for up to three to five days.

Sweet potatoes can be reheated in the oven at 350 degrees F for 10-15 minutes or warmed up in the microwave.

Can you freeze baked sweet potatoes?

Yes, you totally can!

Once baked and cooled, prepare the sweet potatoes for storage. I recommend either mashing them or scooping out the sweet potato flesh and discarding the skin.

Store sweet potatoes in a sealed container or freezer bag for up to three months.

When ready to eat, let sweet potatoes thaw in the refrigerator overnight. Sweet potatoes can be reheated in the oven at 350 degrees F for 10-15 minutes or warmed up in the microwave.

Notes & tips for baked sweet potatoes

  • Before baking, be sure to scrub and dry the sweet potatoes (even if you don’t plan on eating the skin.)
  • Olive oil is used to help crisp the skin. If you don’t eat the skin, you can skip the olive oil (as well as seasoning the outside of the potato) if you’d like.
  • There’s no need to wrap the sweet potatoes in foil; they’ll bake perfectly uncovered on the baking sheet.

More delicious side dishes

How to make baked sweet potatoes

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Scrub and dry the sweet potatoes, then place them on a baking sheet lined with aluminum foil or parchment paper. Use a fork to poke each potato four or five times.

Step 2 – Rub the sweet potatoes and season the skins with salt and pepper.

Step 3 – Bake!

Step 4 – Allow sweet potatoes to rest for five minutes, then cut them down the middle. Season them again with salt and pepper and add a dab of butter.

Step 5 – Serve and enjoy!

Recipe Details

Side view of two baked sweet potatoes on a plate lined with parchment paper, topped with butter and fresh chopped herbs.
5 from 1 vote

Baked Sweet Potatoes

10 mins prep + 1 hr cook
417 kcal
Yields: 3 sweet potatoes
A quick and easy side dish for fall, these baked sweet potatoes are coated in olive oil, seasoned with salt and pepper, and served with a dollop of butter.

Ingredients 

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  • Place sweet potatoes on baking sheet. Using a fork, pierce skin 4-5 times for each potato.
    3 large sweet potatoes
  • Rub sweet potatoes with olive oil and season with salt and pepper, to taste.
    3 tablespoons extra virgin olive oil, 1 pinch salt, 1/2 teaspoon black pepper
  • Bake sweet potatoes for 30 minutes. Using tongs, carefully flip potatoes and bake for another 30 minutes or until sweet potatoes are soft all the way through.
  • Remove baking sheet from oven and allow sweet potatoes to rest for 5 minutes.
  • Cut sweet potatoes down the middle and top with butter and salt and pepper, to taste (all optional).
    salted butter
  • Serve immediately.

Nutrition

Serving: 1sweet potato | Calories: 417kcal | Carbohydrates: 69g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 200mg | Potassium: 1150mg | Fiber: 10g | Sugar: 14g | Vitamin A: 48238IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy